YieldVault: Food Cost & Waste

YieldVault shows restaurant kitchens and butcher shops what their food really costs, from the weight that arrives at the back door to the portions that leave the line. Receive meat and other catch-weight products bag by bag. Record gross, tare and net weights, lots and use-by dates, and compare what arrived with the invoice. As each bag is broken down, log finished cuts, reusable trim and discarded weight separately, so yields and portion costs reflect what actually happened. Bone-in and boneless products stay distinct. At the end of the day, Daily Counts reconciles opening stock, prepared portions, sales and physical closing counts. Unknown values stay blank until someone confirms them, closing variances need an explanation, and reopening a count keeps its earlier revisions. Also in YieldVault: • Waste Log with reasons such as expired, damaged, quality issue and overproduction, and the…